Let’s take a look at what I call the “Farm Diet”. No, this is not a new book out at Barnes & Noble. I don’t believe amongst the myriad of diet books, that one on farm eating has ever been published (don’t steal my idea)!
Since I work on a farm, I am really close to these wonderful fruits and vegetables. So close in fact that when I arrive at the farm during the summer months, I have a whole watermelon for breakfast and then some cherry tomatoes just before lunch. It’s like a gigantic pantry where I can eat as much as I want of everything! Sort of like heaven, now that I think of it.
I doubt that many of you are vegetable farmers or have this kind of opportunity. That’s okay. All I am saying is, do your best to get as close as you can to a farm stand, farmer’s market, or health food store. If you don’t have a farm stand or farmer’s market near you, and have to go to a supermarket, do your best to choose products that were grown nearest you. This will severely limit the choices for some of you, but will ensure the nutrients, enzymes, and vitamins are more intact than food that has been picked weeks or months before. We are after the nutrients that embody fruits, vegetables, whole grains, and lean meats. These are what our bodies crave for optimal energy, a clear head, and happiness. And, summer is the most abundant time to take advantage of this.
Finally, what item do these farm foods lack?
Anyone?
A BOX – with ingredient lists that count calories, proteins, fats, and carbohydrates, to name a few! For the majority of our diet, we don’t need these boxes! They mean that the foods have been frozen, pasteurized, fortified, cooked, and congealed. In a future post, we can look at the research to see what all these things mean and determine how they compromise nutrient quality. But for now, we don’t need studies to show how good we feel when we start to eat local, fresh, and creative. Forget about all the details so many diets have trained us to look at. Go with your intuition and know that you are safe when you eat whole foods/farm foods.
There are no limits or rules with these foods and that is the most fun. I hope you enjoy this lovely recipe highlighting peaches, and check out the link I have included to find a farmer’s market near you.
Stone fruits are the heart of summer, says Deborah Madison in her book Local Flavors. These include: cherries, apricots, plums, peaches, nectarines, and pluots.
Spiced Peaches, Local Flavors
Serve with pork or duck, spooned over vanilla bean ice cream, or spread on toast for breakfast.
4 cups sliced peaches and/or nectarines
½ cup sugar
2 long cinnamon sticks
6 cloves
seeds of 3 cardamom pods
1 T balsamic vinegar
12 pieces candied ginger, chopped
- Peel the peaches and slice ½ inch thick. Include any smaller odd-shaped pieces as well.
- Pour the peaches into a wide nonstick skillet. Sprinkle on the sugar and add the remaining ingredients except the ginger. Turn the heat to high to get things bubbling, then reduce to medium and cook, stirring every few minutes, until the syrup is thick, 15-20 minutes.
- Add the ginger, Store in a clean jar and keep refrigerated.
Enjoy your food!
Guest Blogger: Katie Fugnetti
email: kfugnetti@gmail.com
